Sweet & Spicy Chicken Stir-Fry with Rice & Snow Peas

Sweet & Spicy Chicken Stir-Fry

with Rice & Snow Peas

25 MIN
2 Servings
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From the Test Kitchen

In this stir-fry, chicken is dusted with a coating of cornstarch just before hitting a hot pan to create a delicate crust—perfect for soaking up our vibrant sauce, made with spicy sambal oelek, sweet chili, and creamy mayo.
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  • Nutrition
    PER SERVING
  • Calories
    810 Cals (est.)
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fresh
ingredients
Sweet & Spicy Chicken Stir-Fry with Rice & Snow Peas
Title
  • 10 oz Boneless Chicken Breast Pieces
  • ½ cup Long Grain White Rice
  • 4 oz Snow Peas
  • 2 cloves Garlic
  • 2 Scallions
  • 3 Tbsps Sweet Chili Sauce
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Sambal Oelek
  • ¼ cup Cornstarch
  • 1 Tbsp Sesame Oil
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Rice Vinegar
time-saving
tips & techniques
Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Prepare the ingredients & make the sauce
2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a large bowl, whisk together the mayonnaise, sweet chili sauce, vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Cook the peas
3 Cook the peas

If desired, remove the tough strings from the snow peas. In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped garlic, sliced white bottoms of the scallions, and snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Coat, cook & dress the chicken
4 Coat, cook & dress the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. To the bowl of sauce, carefully add the cooked chicken (discarding any excess oil from the pan); stir to coat. Taste, then season with salt and pepper if desired.

Finish the rice & serve your dish
5 Finish the rice & serve your dish

Add the cooked peas to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the dressed chicken over the finished rice. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a large bowl, whisk together the mayonnaise, sweet chili sauce, vinegar, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Prepare the ingredients & make the sauce
Cook the peas
3 Cook the peas

If desired, remove the tough strings from the snow peas. In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped garlic, sliced white bottoms of the scallions, and snow peas; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Coat, cook & dress the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. To the bowl of sauce, carefully add the cooked chicken (discarding any excess oil from the pan); stir to coat. Taste, then season with salt and pepper if desired.

Coat, cook & dress the chicken
Finish the rice & serve your dish
5 Finish the rice & serve your dish

Add the cooked peas to the pot of cooked rice; stir to combine. Taste, then season with salt and pepper if desired. Serve the dressed chicken over the finished rice. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy! 

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